Monday, 28 September 2009

rich beef ragu

More credit crunch cooking tonight with a hearty spag bol using some mince from the freezer to both combat the weather, and use up the assortment of random vegetables lurking in the fridge and veg bowl. It's one of the better 'bol' recipes I've come across, and the chilli flakes and dried porcini mushrooms give it a real depth of flavour. Having said that I didn't have either the mushrooms or the wine this time, but it was still pretty good.

Food of the MilosA busy day for the beastie; first he had to resist swimming on his back in the morning, and therefore fail his next level of being a little swimming star, before going to Melissa's for the rest of the day. There he has pasta and sauce for lunch, fish fingers and beans for dinner, and some of Lizzie's birthday cake for pudding. He looks knackered by the time I get home...